Crush the cookies. Divide into three equal amounts and set aside.

In a large bowl or stand mixer, beat the cream cheese, peanut butter, and sugar until well-combined, stopping to scrape down the bowl a couple of times. Add in vanilla and whipping cream and continue to beat on medium-high speed until fluffy and creamy.

Line up eight half-pint sized jars and divide the first set of crushed cookies equally into the bottom of the jars. On top of that, divide half of the cheesecake mixture equally to create the next layer. Follow that with the second set of crushed cookies, then the rest of the cheesecake mixture, finishing up with the last set of crushed cookies for the final layer. Your layers should go cookie/cheesecake/cookie/cheesecake/cookie.

Place lids on the jars and chill for at least two hours before serving. For best flavor and texture, eat within two days.